Texas Toffee Bars (Low Carb, Sugar Free, S)

Rich buttery toffee style cookie crust topped with Lily’s chocolate chips and lots of chopped nuts! I used the same chocolate shell that I covered my Chocolate Covered Cheesecake Bites with last February. This is another old recipe converted to sugar-free for my husband and he says, “It is wonderful, all the men will love it and you’re welcome”! 🙂

This recipe has been modified to be low carb, sugar-free and can easily be doubled and made in a 15×10 inch pan.

*Note on the chocolate topping– This topping contains half the coconut oil of skinny chocolate so it will not be as runny and it calls for a refined, expeller pressed coconut oil with no flavor so that will be different too. Also, the Lily’s chips have some substance that binds with the oil so there is no separation.

If you’re out of THM Baking Blend here’s a recipe that will sub in perfectly for it. Be sure and mix some up if you’re wanting to experiment with this wonderful gluten free flour for a much more “normal” textured baking experience. Here’s a post where I share my baking blend experiences called Using THM Baking Blend in Recipes.

Instructions

Soften the butter well and mix in each of the ingredients for the crust beating a little after each addition. Spread onto the glass dish. Cook until nicely browned, approx. 15 minutes.

While the crust is baking chop the nuts and melt the chocolate chips and coconut oil(I try to use just enough coconut oil to make it spreadable so that it won't get gooey at room temp after it has initially hardened) then mix in the salt and sweetener. The original recipe called for just sprinkling the semi sweet chocolate chips onto the hot crust and letting them melt, but the stevia sweetened chips made a little darker chocolate than was needed here so I used this topping which will harden well in the freezer or fridge and stay fairly firm at room temperature. Allow the candy to become firm as it will be much better than when it first comes out of the oven.

When the crust is done pour the chocolate sauce over the crust and sprinkle the nuts on top immediately so that they will stick to the top. Cool before cutting into bars. Harden in the fridge or freezer and it will do well at room temp afterward.

Thank you, these are wonderful! I’m a Texas girl, new to THM, and I love your site. Thank you for all the wonderful recipes, posts and all the work you’ve done to THM so many traditional southern favorite comfort foods!!

[…] is what I have done with the baking blend so far on the cookie front. This recipe for Texas Toffee Bars THM-S was converted in one try by subbing the baking blend 1:1 for white flour in the crust. […]

[…] Cheesecake Bites a couple of Valentines ago. Then I used that same shell for two other recipes Texas Toffee Bars and Chocolate Covered Strawberry Truffle Pizza. More recently Tammy came up with the Sugar Free […]